1. Put the corn flour, white flour and sugar into a basin and mix well.
2. Use 5 grams of dry yeast, add appropriate amount of warm water (30-35 degrees), dissolve it, and pour it into the flour basin.
3. Put the eggs and sweet corn kernels, stir them with chopsticks until the flour becomes sticky paste, and leave them in a warm place for 40 minutes to 1 hour to fully ferment the corn flour.
4. Do not touch the pan (flat bottom) and put it on the fire to dry the pan (without oil). After the pan is hot, rinse the spoon with water to prevent the surface from touching the spoon, scoop a spoon of fermented corn flour and pile it into the pan.
5. When the bottom of the batter is dry and shaped, add two spoonfuls of cold water to cover the lid and bake for 3-4 minutes, until the bottom of the tortilla is crisp. The bottom of the cake is crisp and the cake surface is golden. Cut it open and there are sweet corn kernels in it.